YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared salmon fillet served over nutty brown rice and tender-crisp green beans, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice according to package instructions and set aside.
Trim the ends of the green beans and steam them over boiling water for 5 to 7 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil shimmers.
Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the brown rice and steamed green beans on a plate, top with the seared salmon, and finish with a fresh squeeze of lemon juice.